Feuilletine Crunch

Recipe Details:

Skill Level: Beginner

Flavor: Caramel, Milk/Dark Chocolate

Categories: Individual Elements, Seasonal

Yield & Time:

Servings / Yield: Fits as a crunch layer in a 16 cm diameter cake insert

Total Active Working Time: 5 minutes
Approximate hands-on time only. Excludes weighing ingredients, baking, cooling, freezing, resting and assembly time, as well as the time required to prepare chocolate decorations.

Dark Chocolate Brownie Base Slice of Cake with milk chocolate ganache and Feuilletine Crunch and milk chocolate mousse

This quick and easy crunch layer combines melted chocolate with crispy feuilletine flakes to create a light, crunchy texture that adds contrast to the softer elements in a cake.

Happy baking <

Variation Options:

Caramel Crunch:

Substitute the milk chocolate with caramel chocolate (e.g. Callebaut Gold 30.4%) and replace Nutella with Biscoff Cream. Omit the cocoa powder.

Biscofff Flavored Crunch:

Substitute the milk chocolate with white chocolate (28%) or caramel chocolate (e.g. Callebaut Gold 30.4%)and replace Nutella with Biscoff Cream. Replace the cocoa powder with flavorings such as chai spice, gingerbread spice, or matcha, depending on the desired flavor.

Recipes Featuring This Element:

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Feuilletine Crunch Recipe

  • 50 g milk chocolate (I use Callebaut 33%)
  • 25 g Nutella
  • 1 tsp cocoa powder
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